Celeriac is a root vegetable closely related to celery, parsley and parsnips. It's sometimes known as celery root.
2 tablespoons butter 1 shallot, peeled and finely chopped
17 ounces celeriac, peeled and diced
1 bay leaf
1 cinnamon stick
4 cups vegetable stock 3 thyme branches
1 cup milk
1 cup heavy cream
1 cup whipped cream
1 large soft pretzel, cubed or coarsely shredded
2 to 3 tablespoons olive oil
olive oil to drizzle
thyme leaves for decorating
- Melt the butter in a saucepan, and sauté the shallots and celeriac until shallots begin to soften.
- Add the bay leaf and cinnamon stick, and sauté for about 5 minutes.
- Add vegetable stock and the thyme sprigs, and let simmer gently for 20 minutes.
- Meanwhile, make the croutons: Heat the olive oil in a sauté pan, and fry the pretzel pieces until crispy. Set aside on a paper towel.
- Remove the thyme sprigs, cinnamon stick and bay leaf from the soup.
- Add the heavy cream, and purée everything with an immersion blender. Season with salt and pepper.
- Pass soup through a sieve and press the vegetables with a spoon to extract all the broth.
- Heat the soup once more and mix in the whipped cream, again with the immersion blender.
- Divide the soup in bowls, sprinkle with croutons, and decorate a few drops of olive oil and thyme.
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